Pumpkin Pie


  • 500g cooked, pureed pumpkin
  • 400g evaporated milk
  • 2 medium eggs
  • 175g brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ginger
  • Short crust pastry


Pre-heat the oven to 175degrees C whilst you let the pastry get to room temperature.

Blind bake the pastry for 15minutes in a greased loose bottom pie dish.

In a bowl mix together the condensed milk, pureed pumpkin, sugar and all the spices.

Beat the eggs and add them to the mixture.

Fill the pastry case with the pumpkin mixture and bake for 35-40 minutes until set.

This pie tastes great hot or cold.